Irish soda bread
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| Image courtesy of tasteofhome.com Recipe courtesy of Barefoot Contessa at Home, All Rights Reserved, located at foodnetwork.com. |
Ingredients
4 cups all-purpose flour,
plus extra for currants
plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoon kosher salt
4 tablespoons (½ sticks) cold unsalted butter,
cut into 1/2 – inch dice
cut into 1/2 – inch dice
1 3/4 cups cold buttermilk, shaken
1 extra egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
Directions
Preheat the oven to 375 degrees F.
Line a sheet pan with parchment paper.
Line a sheet pan with parchment paper.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
Shamrocks and a movie
By Miranda Fergenson
STAFF WRITER
STAFF WRITER
Last Saturday I saw Angela’s Ashes staring Emma Watson, Robert Carlyle, Joe Breed, and Michael Legge. Based on an autobiography by young Frank McCourt (Joe Bread), the movie begins with him and his family of five living in Brooklyn as Irish immigrants. But when youngest baby sister dies, the parents of the four remaining children return to their homeland.
While in Ireland, the McCourts’ lives worsen as two more of Frank’s brothers get sick and are taken away from the family. Life becomes harder still when the father of the family tries to look for a job multiple times but fails and becomes an alcoholic.
He eventually leaves the family moneyless and never returns. In turn, he leaves the mother of Frank and his mother to fend for themselves. Eventually, Frank finds work to support his family and as time continues he saves money and sails to America where there is freedom.
I give movie 4 shamrocks out of 5 in honor of St. Patrick’s Day. This is a very serious and depressing film, but it’s a perfect experience if you want to learn about his life.
Red Velvet Cupcakes with Cream Cheese Frosting
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| Image and recipe courtesy of browneyedbaker.com. |
Prep Time: 15 minutes | Bake Time: 20 minutes
For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
*Note: This recipe can be doubled to make an 8 or 9-inch layer cake
Cupcakes and a movie
By Miranda Fergenson
STAFF WRITER
STAFF WRITER
Last Sunday, I saw the movie, The Vow, which is based on a true story. It stars Rachel McAdams and Channing Tatum who play a married couple. After a car crash, Leo (Channing Tatum) wakes up in the hospital perfectly fine, but his lovely wife Paige (Rachel Mcadams) is still unconscious. When she wakes up, she does not know who he is. The rest of the movie shows Leo’s attempts to make Paige fall in love with him all over again as she tries to discover who the real Paige is.
This film is perfect for couples or just going out with your girlfriends. I give this movie five hearts (in honor of Valentine’s day). The storyline is sad, but funny at the same time. It is also totally romantic. Plus, red velvet cupcakes are mentioned many times in the movie.
